Sample Menu

Four Decades
of Our Enduring Classics

*A Quartet of “Wellfleet” Oyster Slurpees
Maximin Grünhäuser, Riesling, Kabinett, Mosel, Germany (2016)

*Carpaccio of Herb-Crusted Elysian Fields Baby Lamb Loin
with Caesar Salad Ice Cream
Domaine de Fonsainte, Gris de Gris, Corbières, France (2017)

Pan-Seared Maine Diver Scallop
Perfumed with Curry and Calvados
Leindl, Grüner Veltliner, Seeberg, Kamptal, Austria (2013)

*Grilled Breast of Young Pigeon
with Seared Foie Gras, Sour Cherries and Caramelized Endive
Bussola, Ca’ del Laito, Valpolicella Ripasso Superiore, Veneto, Italy (2014)

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A Lilliputian Mandarin and Vanilla Dreamsicle

Our Chocolate-Hazelnut Mousse Napoleon
Toro Albala, Pedro Ximénez, Don PX, Gran Reserva Montilla-Moriles, Spain (1987)

The Gastronaut’s Menu

Amuse-Bouche

A Tartine of Our Garden’s Radishes
with Royal Osetra Caviar
Punta Crena, Mataòssu, Vigneto Reiné,Colline Savonesi I.G.T., Italy (2016)

Caramelized Catalan Custard with Foie Gras
and Montmorency Cherries
Château Pajzos, 5 Puttonyos, Tokaji, Hungary (2009)

Peanut-Crusted Softshell Crab Tempura
Perfumed with Orange and Lemongrass
Selbach Oster, Riesling, Kabinett, Zeltinger Sonnenuhr Mosel, Germany (2016)

Pan-Seared Veal Tenderloin
with Taleggio Cheese and Cracked Pepper Ravioli
in Tomato Cream
Domaine Grand Veneur, Les Origines, Châteauneuf-du-Pape, France (2015)

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Coconut Sorbet with Passionfruit
and Ginger Granité

A Colossal Cherry Surprise
Patrick Bottex, La Cueille, Bugey-Cerdon, France (N.V.)

The Good Earth
Our Vegetarian Creations

Amuse-Bouche

A Trio of Chilled Roasted Baby Beets
with Borscht, Goat Cheese Mousse and Orange Vodka Gelée
Weingut Robert Weil, Riesling, Kabinett
Rheingau, Germany (2016)

Sweet Onion Polenta and Crispy Kale
with a Soft-Poached Farm Egg
Abbazia di Novacella, Kerner, Alto Adige – Valle Isarco, Italy (2017)

Our Dilly Ravioli with Mascarpone and Chanterelles
Philippe Colin, Chassagne-Montrachet, Premier Cru
Les Chaumées, Burgundy, France (2015)

Eggplant Cutlet Milanese on Onion Noodles
with Ginger Stewed Tomatoes
G.D. Vajra, Dolcetto d’Alba, Coste & Fossati, Piedmont, Italy (2015)

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Champagne Granité and Blackberry Basil Sorbet

Our White Chocolate, Coconut and Passionfruit Bavarian
Domaine des Baumard, Quarts De Chaume
Loire Valley, France (2012)